Instant Pot Chicken Legs

Make some instant pot chicken legs – quick, easy, and delicious! Perfect for busy weeknights or meal prep.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Servings servings

Calories 167kcal

Author Adina

Season: Pat the chicken drumsticks dry with paper towels. Rub them with oil and then with spices (or use about 3 teaspoons of your favorite seasoning mix), ensuring they're well coated.
8 chicken legs + 2 tablespoon oil + 1 teaspoon salt + ½ teaspoon pepper + 1 teaspoon garlic powder + 1 teaspoon paprika
Arrange: Place the trivet into the pot and pour in the chicken broth. Arrange the legs on top of the trivet. It’s okay if they overlap slightly.
1 cup/ 250 ml chicken broth
Cook: Close the lid and ensure the steam valve is in the closed position. Choose "Manual" or "Pressure Cook" mode. Cook on high pressure for 10 minutes.
Allow for a natural release for about 5 minutes. Release the remaining pressure. Open carefully, transfer the legs to a plate, and let them rest for 5 minutes before serving.
Optional: Thicken the sauce. Switch the pot to "Sauté" mode and let the sauce simmer for a few minutes until it thickens to your liking.
Optional: Broil the chicken legs. Preheat the broiler and line a baking sheet with foil. Place the drumsticks on top and brush them with BBQ sauce. Broil them for 4-6 minutes, flipping halfway and monitoring them constantly to prevent them from burning.
3-4 tablespoon BBQ sauce

Chicken legs: You can use fresh or frozen legs with skin on or without the skin. For frozen ones, increase the cooking time to 12 minutes and allow a natural release of 5 minutes.
Paprika: I use sweet paprika most of the time. For a bit of heat, you can use hot paprika. Or use smoked paprika for a touch of smokey flavor.
Broth: Chicken broth or stock are great as they add flavor, especially if you want to thicken the sauce after cooking. In this case, choosing low-sodium broth or stock is also preferable to prevent the sauce from being too salty. Just water works, too.